This Goat Cheese Souffle is delicate, but packed with flavor. Topped with a creamy sauce and a hit of extra cheese, it’s practically foolproof and definitely delicious. Don’t worry. You totally got this.
How are we, friends? Do we even know where we’re going or what we’re doing? As I write this, so much is uncertain here in my part of the world. We’re still allowed to go out but strongly encouraged to limit gatherings. Schools are closing soon, but I think I still have to go in to work because the building is still open and one of my kids might show up for lunch or something. I’m not really sure. I just know I’m tired.
Getting into my kitchen at the end of each day has been a welcome escape. It might be the only thing keeping me sane at the moment. At the moment, I’m still able to get everything I need, and I hope that lasts. It feels so comforting to be able to rely on the simple magic of ingredients plus heat transmuting into a delicious meal. It keeps me going.
My store is short on eggs, so I’m hoping that means you already have plenty in your kitchen, and you want to eat them before they go bad. Souffle might seems too fussy to some people, but I find it heavenly. This Goat Cheese Souffle is both light and earthy with plenty of cheese. I just love it.
How to make Goat Cheese Souffle
I love this recipe, but it is a bit of a project. It will use several pots and create a lot of dirty dishes. You don’t have anywhere to go at the moment, though, so you might as well just get into it. We first need to steep some onion, bay leaf, and pepper in milk that we gently heat on the stove. While that’s going on, we’re cooking together butter and flour in another pan, then stirring in our warm milk, straining out the onion and bay leaf to create a thick cream sauce. Stir in some fresh parsley, egg yolk, and lots of goat cheese, then let that hang out.
Don’t freak out, but we’re gonna whip some egg whites to stiff peaks. Use an electric mixer. You’re not a superhero. Then comes the sort of tricky but also not really a big deal part of the process. Ever so gently bring together the egg whites and the cheese mixture to create a light and airy batter. Divide that amongst three ramekins and baking until golden and puffy.
Sorry, but we’re not done yet because while that’s baking, we’re going to mix together some cream and more goat cheese over a gentle heat. When the souffles come out of the oven the first time, we spoon over this sauce, top each one with a fat pinch of grated Swiss cheese, then put the whole thing back in the oven again to puff up.
Look, souffles are always going to look their best the moment they come out of the oven, but they’ll tastes amazing always. Serve these with a green salad and a glass of wine for a fancy lunch.
We’re all gonna be fine, kids. We’ve got each other’s backs, and we’ve got Goat Cheese Souffle. What else do we need? It’s gonna be awesome.
Goat Cheese SouffleCourse: Lunch, DinnerCuisine: FrenchDifficulty: Medium
Goat Cheese Souffle is delicate and earthy with plenty of cheese.
- For the souffle
125 ml whole milk
1/2 small onion, chopped
1 dried bay leaf
1/2 teaspoon pepper
25 grams butter
2-1/2 tablespoons flour
2 tablespoons chopped parsley
1 egg yolk
100 grams soft goat cheese, crumbled
3 egg whites
2 tablespoons grated parmesan
- For the sauce
150 ml heavy cream
25 grams soft goat cheese, crumbled
3 tablespoons shredded Swiss cheese
- Preheat oven to 375 F (180C) To prepare your ramekins, lightly butter the inside of the ramekin then coat it with grated parmesan, just like you would do with flour for a cake pan. Put in a spoonful, then tap it around the sides and let the excess fall into the next buttered ramekin. Repeat this until all three are lightly coated in cheese. If you have any excess, it can be added to the cream sauce later.
- Heat milk in a small sauce pan with the onion, bay leaf, and pepper just until it barely starts to bubble, then take it off the heat.
- While the milk is heating, melt the butter in a medium sauce pan, then add the butter to make a roux. Use a whisk to combine them and cook for about two minutes. Strain the infused milk into the roux and whisk to combine. Bring to a boil and let it cook for a few minutes until it thickens up and becomes almost pasty. Remove from heat.
- Add the chopped parsley, egg yolk, and crumbled goat cheese. Stir to combine and season to your liking. Set this aside for now.
- hisk the egg whites to stiff peaks. Feel free to add a bit of salt. I use my stand mixer, and I always wipe down the bowl and whisk attachment with a bit of vinegar on a paper towel first, just in case. Gradually turn your mixer up to 8. Don’t go too far. It only takes a few minutes.
- Stir in a dollop of your egg whites to your cheese mixture first, just to lighten it up a bit, then add the cheese mixture to the mixing bowl and gently fold everything together. Try to work quickly and gently to maintain volume.
- Gently spoon your souffle mixture evenly into the three ramekins. Bake for 12 to 15 minutes until set. These are going to get another bake, so you can make them ahead to this point.
- When you’re ready to finish your souffles, heat the oven to 400 F (200 C)
- Heat cream and remaining goat cheese in a small sauce pan, whisking until smooth. Spoon sauce over each souffle, and add grated Swiss cheese and a few grinds of pepper.
- Return souffles to the oven to bake for another 15 minutes. They will puff up again and the cheese will be lovely and brown. Serve immediately.
Love souffle? Try this White Cheddar Polenta Souffle.
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